Chicken Fried Steak With Pan Gravy Food

CHICKEN FRIED STEAK AND GRAVY

Steps:

• If needed, cut steaks into serving size pieces.
• Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
• Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
• Lightly pound steaks.
• Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
• Fry steaks in hot oil until browned, turning once.
• Reserve 1/4 cup of pan drippings for gravy.
• For Gravy: In heated pan drippings, stir in 1/4 cup flour.
• Cook over medium heat until bubbly, stirring constantly.
• Gradually add milk and cook until thickened and bubbly, stirring constantly.
• Add salt and pepper.
• Serve steaks with a ladle of gravy.

OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Heat 1/4 inch oil in heavy skillet on med-high heat.
• Combine 1 cup milk with egg. Pour into a shallow pie pan.
• Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
• Tenderize the steak well and trim off excess fat.
• Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
• When oil is hot, fry meat for 9-12 minutes.
• This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
• FOR GRAVY:.
• Pour off all but 4 Tbsp of the cooking oil from skillet.
• Over medium heat, slowly stir in the flour, stirring constantly.
• Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
• Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
• Serve this dish with Mashed Potatoes.

CHICKEN FRIED STEAK WITH PAN GRAVY

Steps:

• Pound steak to 1/4" thick or ask butcher to tenderize; cut into 6 pieces, if using round steak.
• Beat eggs and water together in pie plate.
• Mix flour, cornmeal, salt and pepper on wax paper.
• Dip steaks in egg mixture.
• Dip in seasoned flour mixture to coat well.
• Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet.
• Return all meat to skillet; lower heat; cover.
• Cook 20 minutes or until tender.
• Remove steaks to a heated platter.
• To prepare pan gravy, pour off all but 3 tblsp.
• of the pan drippings; blend in flour.
• Stir in milk, salt and pepper.
• Continue cooking and stirring until gravy thickens and bubbles for 1 minute.
• If gravy is too thick, add more milk.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
• Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
• Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
• Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
• Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
• After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

CHICKEN FRIED STEAKS AND CREAMED PAN GRAVY WITH BISCUITS

Steps:

• Preheat large, heavy skillet over medium high heat.
• Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish.
• Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal.
• Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat.
• Serve steaks and warm biscuits with gravy on top.

CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340 degrees F.
• Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and remove any fat or gristle. Pound it with the coarse side of a tenderizing mallet until it is double in size and half as thick. In a shallow bowl, make an egg wash by combining the eggs and milk. In another shallow bowl or pan, make a seasoned breading by combining the flour, salt, and pepper. Dredge the steak in the seasoned flour, dip it in the egg wash, and then return it to the flour and push the flour into the steak with your fingers so that there are no moist spots. Immediately slide the steak into the hot oil, in batches as necessary to prevent overcrowding, and fry on 1 side until golden and crispy; then turn over and cook the rest of the way. The steaks are done when you lift them with a pair of tongs and they are stiff, not floppy. Keep warm while making the gravy.
• To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook this roux over medium heat until it looks grainy and becomes slightly golden in color, just a couple of minutes. Remove from heat. Add pepper and salt and mix well. Add milk, return the pan to the heat, and increase heat to high. Whisk until mixture comes to a boil and thickens. Add hot water to thin, if gravy is too thick. Remove from heat to prevent scorching. The gravy should be as thick as pancake batter. Pour over chicken fried steak and serve.

QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY

Steps:

• Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
• Stir with fork until well blended.
• Put 1/2 C milk in bowl.
• Dip steak in milk first, then coat generously with flour mixture.
• Heat oil in skillet until it reaches 375°F.
• Add steaks to skillet.
• Cook until seared and well crusted on one side, about 2 minutes.
• Turn steaks with tongs, cook 2 more minutes for medium.
• Transfer steaks to a plate. Keep warm.
• To prepare gravy, pour off all but 4 T cooking oil from pan.
• Return pan to medium heat.
• Whisk in remaining 4 T flour; cook 1 minute.
• Whisk in milk; cook until thick, 3 minutes.
• Add more milk if gravy becomes too thick.
• Season with salt, pepper, and paprika.
• Serve with steak and mashed potatoes.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
• Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
• Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
• When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.

FRIED CHICKEN WITH PAN GRAVY

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, heat 1/4 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Remove chicken to paper towels and keep warm., Pour off excess fat from the skillet, reserving the browned bits and 2 tablespoons drippings. Stir in flour and salt until blended; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)

Steps:

• Season the chicken breasts with black pepper.
• In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
• In another shallow dish whisk together eggs with 3/4 milk.
• Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
• Pour the oil into a large skillet and heat to 360 degrees F.
• Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
• Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
• In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
• Serve the creamed gravy with the breasts.

CHICKEN FRIED STEAK WITH GRAVY

Steps:

• 1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
• 2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
• 3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
• 4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
• 5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
• 6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!